How to Make Vegan Chocolate Brownies?
We all love brownies. Chewy, fudgy, extra-chocolaty brownies take little work for an incredibly satisfying reward. It is possible to make decadent vegan choc brownies without conventional ingredients such as eggs and butter. Fortunately, you can whip up a tasty batch of fudgy chocolate vegan brownies equally as easily as the traditional ones.
You can swap neutral-flavored vegetable oil for the butter. Although you do not have to add chemical leavener to your fudgy brownies we noticed that a small quantity of baking powder can give your brownies just the right amount of structure and lift—without the need for eggs. For extra rich brownies, you can use three types of chocolate. You can whisk chopped unsweetened chocolate for more intensity and use cocoa powder for extra complexity; the heat of the boiling water will unlock their flavor compounds.
Also, stirring chocolate chips gently into the batter can create pockets of gooey and soft goodness.
- Five tablespoons sunflower oil , also a little extra for greasing
- 170 gm self-raising flour
- 200 gm dark chocolate (dairy-free)
- 180 gm golden caster sugar
- Three teaspoons cocoa powder
- Sea salt
- One vanilla pod
- 200 gm pecan nuts
- 230 ml organic soya milk (unsweetened)
- Preheat your oven to 350ºF, 180ºC/ or gas 4.
- Then grease one square baking tin (about 20cm) with some oil, and line it using greaseproof paper.
- Take a heat-proof bowl and place it over a pan of boiling water. It is important to make sure that the base does not come in contact with the water.
- Now break about 150 gm of chocolate in your bowl and let it melt. Allow it to cool a little by setting it aside.
- In the meantime, sieve the cocoa powder and flour into a large bowl and stir in the sugar as well as a pinch of salt.
- Divide the vanilla pod lengthways in two halves, and gently scrape out all the seeds.
- Now add these to your bowl. Slowly stir in the soya milk, oil, and melted chocolate until they combine.
- Carefully chop and then stir in the rest of the chocolate and a majority of the pecans. Make sure you reserve a few for the top.
- Slowly pour this mixture into your prepared tin, and spread it out evenly.
- Now sprinkle over the rest of the pecans, and place the tin into your oven for about 20 to 30 minutes, or until it is cooked on the outside, and still a little gooey in the middle.
- Let it cool for about five minutes, and turn out on a wire cooling rack.
- It is ready to serve warm. You can also serve with a scoop of ice cream (such as vanilla), if you are feeling extra indulgent.